Makes 680 g (1 lb 8 oz)

Strictly speaking, mascarpone is not really a cheese because it has not undergone any fermentation. Draining the cream really concentrates its flavour and richness, making it the perfect partner for coffee or chocolate. A dash of rum, liqueur or a vanilla bean can make it even better. As always, the best quality cream will give the best results – buy one that has no thickeners.

1 litre (35 fl oz/4 cups) pouring (whipping) cream (35%)

1 tablespoon white vinegar

muslin (cheesecloth)

Make a double boiler using a large stainless steel bowl over a stockpot or large saucepan of simmering water. Pour the cream into the bowl and slowly bring to 90°C (194°F) — check using a kitchen thermometer. If you are going to add a vanilla bean, do it now.

Add the vinegar and stir constantly for a couple of minutes until the cream curdles slightly and begins to separate. Remove from the heat and allow to cool for about 15 minutes.

Line a colander or sieve with a couple of layers of muslin and sit the colander inside a bowl. Slowly pour the warm cream into the colander and refrigerate for 24 hours to allow the cream to drain and thicken. Discard the liquid in the bowl and transfer the mascarpone to an airtight container. Mascarpone can be stored in the refrigerator for up to 3 days.